RecipeCastle

Garlic Lemon Chicken: A Quick Weeknight Delight

Garlic Lemon Chicken: A Quick Weeknight Delight
Prep
20 min
Cook
35 min
Total
55 min
Serves
6
Calories
400 kcal

Ingredients

  • 1.5-2 poundsboneless skinless chicken thighs
  • 1 poundbaby Dutch potatoes, quartered
  • 3 cupsbroccoli florets
  • 1/3 cupolive oil
  • 3 clovesgarlic, minced
  • 3 tablespoonsfreshly squeezed lemon juice
  • 2 teaspoonslemon zest
  • 1 tablespoonDijon mustard
  • 1 teaspoonsalt
  • 1 teaspoonpepper
  • 1 teaspoondried basil
  • 1 teaspoondried oregano
  • 1 teaspoononion powder
  • 1/2 teaspoonpaprika
  • 1/2 teaspoonground cumin
  • 1/2 teaspoondried thyme
  • 1/2 teaspoonsugar
  • 1 cupGreek yogurt or sour cream
  • 1/4 cupfinely grated Parmesan
  • 1/4 cupchopped parsley
  • 1 tablespoonlemon juice
  • 1 tablespoonchopped chives (optional)
  • 1 tablespoonminced dill (optional)
  • 1/4 teaspoonsalt
  • 1/8 teaspoonpepper

Instructions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes.

  3. 3

    Line a large sheet pan with sides (15x21-inches) with foil and spray with cooking spray.

  4. 4

    Add the potatoes, 1 tablespoon reserved marinade and ¼ teaspoon salt. Toss and spread into an even layer. Bake potatoes for 15 minutes.

  5. 5

    After 15 minutes, push the potatoes to one side. Add the broccoli and toss with 1 tablespoon of the reserved marinade. Add the chicken in a single layer.

  6. 6

    Bake uncovered at 400 degrees for 17-22 minutes or until chicken is cooked through.

  7. 7

    Whip up the Yogurt Parmesan Herb Sauce by whisking all ingredients together. Refrigerate until ready to serve.